Microwave Egg & Veggie Breakfast Bowl

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  • Ingredients
    1 EGG
    1 Tbsp. water
    2 Tbsp. thinly sliced baby spinach
    2 Tbsp. chopped mushrooms
    2 Tbsp. shredded fat-free mozzarella cheese
    2 grape or cherry tomatoes, sliced

    Yields: 1 serving

  • Nutritional Information

    Per Serving

    Calories: 121.2

    Total Fat: 7.4 g
    Saturated fat: 3.3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 1.8 g

    Cholesterol: 193.5 mg
    Sodium: 169.1 mg
    Carbohydrates: 2.7 g
    Dietary Fiber: 0.7 g
    Protein: 10.5 g
    Vitamin A: 117.27 mcg
    Vitamin D: 1.02 mcg
    Folate: 43.42 mcg
    Calcium: 138.77 mg
    Iron: 1.24 mg
    Choline: 150.69 mg

    This recipe is an excellent source of choline and protein and a good source of vitamin A, calcium and folate.


  1. COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT with fork until blended.

  2. MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.

  3. TOP with cheese and tomatoes. SERVE immediately.

Insider Info

Don’t overcook.  Scrambled eggs will continue to cook and firm up after removed from microwave.

Microwave ovens vary. Cook time may need to be adjusted.


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